PREHEAT oven to 325 degrees and lightly spray a 9x13 pan with vegetable oil.
Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours, preferably overnight.
Turn the thighs occasionally to make sure they are entirely coated in the marinade.
Bake the chicken for 1-1/2 hours; basting every 15 minutes. The
chicken is done when browned well and when the juices run clear. The
thermometer reads 170 degrees in the thickest part of the meat. Drizzle
more pan juices over the top and cover for 10 minutes before serving.
If using boneless thigh meat, I would check the chicken after 45
minutes to see if it is done. If it needs to bake longer, do so in 10
minute intervals. Serve over white rice.
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